Dairy-Free Canadian Breakfast Poutine

Ingredients

• 2 lbs Yukon Gold Potatoes
• 2 tbsp Olive Oil
• 1 tsp Sea Salt
• 0.5 tsp Black Pepper
• 1 lb Cremini Mushrooms
• 2 cups Vegetable Broth
• 2 tbsp Tapioca Starch
• 2 tbsp Nutritional Yeast
• 1.5 cups Dairy-Free Cheese Curds
• 0.25 cup Fresh Parsley
• 2 tbsp Maple Syrup

Instructions

1. 1Preheat your oven to 400°F (200°C). Wash and thoroughly dry the 2 lbs Yukon Gold Potatoes. Cut the potatoes into 1/2-inch wide by 3-inch long fries. In a large bowl, toss the cut potatoes with 2 tbsp Olive Oil, 1 tsp Sea Salt, and 0.5 tsp Black Pepper until they are evenly coated. Spread the seasoned potatoes in a single layer on a large baking sheet and bake for 25 to 30 minutes, flipping them halfway through, until they are golden brown and crispy.
2. 2While the fries are baking, prepare the mushroom gravy. Slice the 1 lb Cremini Mushrooms into 1/4-inch thick pieces. Heat a 10-inch skillet over medium heat. Add the sliced 1 lb Cremini Mushrooms to the hot skillet and sauté for 8 to 10 minutes, stirring occasionally, until they have softened and turned a deep golden brown.
3. 3Pour the 2 cups Vegetable Broth into the skillet with the mushrooms and bring the mixture to a simmer over medium heat. In a small separate bowl, whisk together the 2 tbsp Tapioca Starch with 2 tablespoons of cold water until smooth. Stir the tapioca starch mixture into the simmering broth and mushrooms. Continue to simmer for 2 to 3 minutes, stirring constantly, until the gravy has visibly thickened. Remove the skillet from the heat and stir in the 2 tbsp Nutritional Yeast.
4. 4Divide the baked fries evenly among four serving bowls. Immediately top the hot fries in each bowl with the 1.5 cups Dairy-Free Cheese Curds, distributing them evenly. Pour the hot mushroom gravy generously over the fries and cheese curds.
5. 5Garnish each serving with the 0.25 cup Fresh Parsley, finely chopped, and a drizzle of the 2 tbsp Maple Syrup. Serve the poutine immediately while hot.

Substitutions

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